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Rustic French Southern Vietnamese Laos / Northern Thai (Isan) Greek Italian

I never would have thought to put corned beef in a pie. All the usual players would work with this. Potato, carrot, cabbage, onion and some form of mustard. Yum! And would so make for a cold slice with a beer.

Harrissa is a great spice blend. I use it a lot. Love the mint. Makes food pop with freshness. Mint smell on the palette does some weird stuff to the brain lol.

I live in Aussieland but I'm a Kiwi. It's the equivalent of a Canadian living in the US. We're like your quiet polite cousins lol.

Upside down smoky Cottage Pie. Buttery mashed 'taters with meatballs: 80/20 beef, finely diced smoked bacon, finely diced onion, smoky chilli powder, garlic powder, cheese centre, 1 Tbs smoky puttanesca sauce. Browned and cooked in sauce. Smoky puttanesca sauce. Grated tasty cheese. Baked...

Fresh proofed bread The fixings: Sauce;Gochujang(Korean fermented paper paste), Kewpie mayo, dash of apple cider vinegar, pinch of sea salt Smoked Korean beef sausage Grated tasty cheese Finely minced onion. Still warm hotdog buns Canoed one side and sausaged, sauce on the other side...

Made the sausage mixture into, well...sausages. Low n slow over charcoal with nectarine chunk. Glazed with more Buldaki sauce a few times. 1 packet of Shin Ramyun Black. Fried egg, green onion, smoked Korean spicy sausage and kimchi.

This burger was from a couple of weeks back but posty up anyhoo. Potato roll cut side toasted Smashed beef patty with Kalbi sauce Swiss cheese Kimchi More Kalbi sauce mixed with Kewpie mayo.

Teaser Beef, 75/25. Clockwise BL, MSG, Korean chilli powder, fresh cracked black pepper, Smoky Korean Buldak chilli sauce, garlic powder. Mixed with equal parts water and kimchi liquid to get to sausage consistency. Fried off test quenelle. No adjustments needed, nailed it first go! Woohoo...

Japanese milk bread Thick slice n toasted Smash 80/20 beef with 2Tbs bulgogi marinade. Bottom bun: patty, tasty cheese slice, grilled onion, butter fried kimchi. Top bun: smoky Korean Buldak chilli sauce, Kewpie mayo.

They're tight fisted, so they wash it to reuse it.

Pizza base with Kewpie mayo, garlic powder and fresh cracked black pepper. Tinned tuna in olive oil with a mushed up anchovy fillet mixed through. Sliced sweated onion on top. Topped with shredded tasty cheese and pan fried, finished under the broiler. Finished with smoky dried Thai chilli...

I'm making it fosho. Gotta get creative with baking now that everyone is doing it

Question, if I put tuna, cheese and mayo on a pizza base and bake it, is that a tuna melt pie or an open face tuna melt?

Heyaz, haven't posted up stuff for like... SIP pizza. Standard pizza dough, proofed 3 hrs, CBF. Second proof in oiled skillet. On the gas until first wisp of smoke then under the broiler until stuff starts burning. Home made sriracha with smoky dried random indian dry chillies. Dang they got...

Lazy Sunday tacos Slow cooked pork belly. Avocado, home grown mater's, Thai mint, garlic, chilli, lime juice, salt. Street size corn tortillas.

Umami bomb beer nuts Dried Vietnamese chillies, Korean dried seaweed, sesame seeds, salt, msg. Mortar and pestle to bind. Oven roast peanuts. Toss through neutral oil to just coat. Toss through spice mix. Back to oven turned off 2 minutes.

All that needs is salt, pepper, garlic powder and your favourite chilli powder. Low n slow for about 3 hours with some mesquite and you're in flavour country. Finish internal temp 62C/145F.